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Tunisian seafood stew


  • Toast the coriander, fennel and cumin seeds in a dry pan. Then grind with a mortar and pestle (or in a food processor).
  • Heat a little roasted capsicum oil in a wok (or large, heavy-bottomed non-stick pan) and gently saute the fennel, onion, garlic and chorizo until reasonably tender, stirring now and again.
  • Then add the roasted capsicums with any leftover oil, the tomatoes, chilli paste, soy, 3 cups stock, seasonings, saffron, the ground spices and olives. Mix well and rapidly simmer for about 15-20 mins, adding more stock if needed. Taste for seasoning.
  • Add the mussels and fish. Gently toss and cook, removing the mussels as they open (discarding any that don't).
  • Remove the fish when ready and add the squid and scallops. Toss and briefly cook.Then check the broth for seasoning.
  • Brush the bread with garlic oil and grill.
  • Discard the top shells of the mussels and place them in individual bowls. Ladle the stew over the top and serve with the garlic bread on the side.


  • 1 tspn coriander seeds
  • 1 tspn fennel seeds
  • 1 tspn cumin seeds
  • 1 small jar roasted capsicums, with oil
  • 1-2 small fennel bulbs, cored & sliced
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1-2 chorizo sausages (or any other well flavoured continental sausage), peeled & diced
  • 2 cans diced tomatoes, drained a little
  • 1 heaped tspn chilli paste
  • a good splash of soy sauce
  • 1 litre fish stock
  • sea salt & freshly ground pepper
  • 2-3 good pinches saffron threads
  • 10 pitted black olives, halved
  • ½ kg mussels, scrubbed & debearded
  • 600 gm 'steaky' fish (eg. snapper), cubed
  • 2 squid tubes, cleaned & sliced
  • 12 scallops, cleaned
  • slices of sourdough
  • garlic oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    3 tbsp1/4 cup
    1 cup250 ml
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